A Cozy Kitchen - Banana Bourbon Pancakes

1 1/2 teaspoons unsalted butter
2 ripe bananas, thinly sliced
1 tablespoon light brown sugar
1 tablespoon bourbon
1/2 teaspoon ground cinnamon

Dry Mix:
1 cup all-purpose flour
2 tablespoons light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Wet Mix:
3/4 cup buttermilk, plus 2 tablespoons, shaken
1 large egg
2 tablespoons bourbon
1 1/2 teaspoons melted butter, cooled
1/2 teaspoon pure vanilla extract

Butter or vegetable oil, for the skillet

1. In a small skillet, melt the butter over medium heat. Add the bananas, sugar, bourbon, cinnamon and toss lightly until bananas evenly coated. Sauté for 2 to 3 minutes until the banana are lightly browned. Remove from the heat and set aside to cool.

2. In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

3. In a measuring cup or small bowl, measure out the buttermilk. Add the egg, bourbon, melted butter and vanilla; beat until thoroughly combined.

4. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.

5. Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or a teaspoon of vegetable oil. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Add 4 to 5 slices of banana to each pancake, pressing them in lightly. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposite sides for 1 to 2 minutes or until golden brown.

6. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degrees F oven to keep warm. Repeat the process with the remaining batter, adding more butter or vegetable oil to the skillet when needed. Serve immediately with warm maple syrup.

Yields 8 pancakes